Whole Roasted Snapper with Chili and Herb Gremolata

Ingredients:

The fish;

• 1 1/2 lb whole snapper- cleaned, gutted, scaled

• 3 tbsp olive oil 

• 1 tbsp salt 

• 1 lemon thinly sliced

• 1 bunch of fresh thyme

The Gremolata:

• 1 bunch flat-leaf parsley, finely chopped (about 1/2 cup)

• 1/8 cup fresh squeezed lemon juice

• 1 tsp of grated lemon rind

• 3 garlic cloves, finely chopped

• 1/8 cup olive oil

• 1 small medium- hot red chilli peppers, finely chopped

• 1 tbsp salt

THEN;



1. Make four slices on an angle on each side of the fish for the oil and salt to penetrate the fish (8 total)


2. Stuff the snapper with 1 bunch of fresh thyme and 1 thinly sliced lemon. Drizzle inside the fish with olive oil and 2 tbsps of salt 


3. Drizzle with olive oil on both sides.


4. Sprinkle 2 tbsp of salt on each side evenly. Transfer to a baking sheet to be cooked.

5. Pre heat oven to 400 degrees and cook fish uncovered until skin is slightly crisp, about 20 minutes.

6. Transfer fish to a platter and let stand for 10 minutes.

7. Spoon the gremolata over the top of the cooked fish. Cut up a few lemon wedges to serve.